Reports to: Chef de Cuisine
Required Skills/Qualities
- Skilled in handling fish, shellfish, meat, and vegetables
- Passionate about their craft
- Extreme attention to detail and follow specific direction
- Motivated to be the best they can be and extremely organized.
Responsibilities
- Set up and prepare assigned station
- Recreate recipes/dishes as provided by chef
- Communicate with team regarding pars to keep prep team ahead of the needs
- Clean, organize, and sanitize station
- Timely execution of dishes during service
- Organization and maintenance of storage areas, refrigerators, counters and shelves as needed
- Strict adherence to health code guidelines
- Prepare and cook family meal as needed.
Education, Experience, and License Requirements
- Minimum 1-year cooking experience in a chef-driven restaurant
- Current food handler certification
